Preheat oven to 350°F (175°C).

Grease a 9x13 inch baking pan well.

In a large bowl, cream together the shortening and peanut butter until smooth.

Gradually add the sugar and brown sugar, beating until the mixture is light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla and almond extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the rolled oats.

Spread the batter evenly into the prepared baking pan.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Let cool completely before cutting into squares.